Spicy tuna, courgette & chickpea salad

Ailsa Burt4Source

chickpeas courgette goodhealth salad tuna

Ingredients

1 lemon zested and juiced

15g parsley finely chopped

10g basil finely chopped

2 garlic cloves crushed

1 tbsp capers rinsed and finely chopped

1 red chilli (deseeded, if you prefer less heat), finely chopped

160g can tuna in olive oil

2 courgettes thinly sliced

2 x 400g cans chickpeas drained and rinsed

Method

Put the lemon zest and juice in a bowl and mix with the parsley, basil, garlic, capers, chilli and some seasoning. Strain in the oil from the can of tuna (about 2 tbsp), then mix in the courgettes. Toss well to completely coat in the dressing, then set aside to soften for 15 mins.

Stir in the chickpeas and toss to combine everything before flaking in the tuna and tossing again. Serve straightaway.